This Chicken Pumpkin Curry features chicken and fresh vegetables smothered in a smooth red curry, pumpkin puree, and coconut milk sauce. It's an easy Thai-inspired dish that's ready in 25 minutes and uses just a few easy-to-find ingredients.
This Chicken Pumpkin Curry is most seasonal at the end of summer and in early Fall when green beans overlap with ripening pumpkins and squash! Pumpkin is a great shelf-stable canned ingredient so I make it year-round regardless when I'm looking for something fast, easy, and flavorful.
For another savory pumpkin recipe, check out my Savory Pumpkin Stew. For more gluten-free curry recipes, check out my Thai Chicken Soup, Red Curry Soup, Pork Green Curry, Kale Lentil Curry, and Thai Coconut Curry Soup with Tofu.
For more easy Asian-inspired chicken recipes, try my easy Five Spice Chicken and Vietnamese Chicken Noodle Salad recipes. If you love quick dinners with Asian flavors, I also recommend my Shrimp Stir-Fry and Stir-Fry Sauce.
How to make it (with photos)
Many of these ingredients are shelf stable, which simplifies your grocery list! Pumpkin Chicken Curry was a favorite quick van life recipe when I traveled for three years while cooking on the road. Like many Thai recipes, this recipe is naturally gluten-free and dairy-free.
Ingredient Notes + Substitutions
Here are the 12 simple ingredients you need to make this chicken pumpkin curry recipe. Note that coconut oil and rice are omitted from the ingredients photo below.
Pumpkin Puree
You can use a few different types of pumpkin in this recipe depending on seasonality and your personal tastes.
The most common type of "pumpkin" used in Thai cooking is a Kabocha squash, also known as a Japanese Pumpkin. If making pumpkin puree or mash from scratch, steaming or baking the pumpkin without the skins or seeds are the most common methods of cooking.
Because I live in the USA and canned pumpkin puree is such an easy shelf-stable dinner ingredient, It's my go-to option for this Americanized but Thai-inspired recipe. For a slightly sweeter version, butternut squash puree is nice too (canned or homemade).
If using a thick pumpkin puree, you may need to thin the sauce with a little vegetable broth, chicken broth, or additional coconut milk. If the pumpkin puree is very thin, you may want to add less full fat coconut milk use mostly the solid coconut cream after allowing it to separate in the fridge overnight.
Chicken
This recipe can be made with chicken breasts or tenders. I don't recommend using chicken thighs since the full fat coconut milk adds enough richness to this recipe.
For a vegan variation, instead of chicken, fried tofu can be used. I recommend frying it separately like I did in this Tofu Curry Soup and adding it back in at the end to keep it crispy.
Red Curry Paste
I use Thai Kitchen Red Curry Paste. Different versions can vary a lot in spiciness. Taste your blend and add more or less paste based on how spicy your blend is and your personal preference.
Vegetables
I like the simple combination of red bell pepper and green beans. Broccoli, snap peas, snow peas, cauliflower, or other leftover vegetables in your fridge are perfect for this curry. Add more vegetables or swap them out as you like!
Rice
I served this recipe over basmati rice in my photos. You can use brown rice, white rice, jasmine rice, or whatever rice variation you have on hand.
You also need coconut oil, garlic, ginger, full fat coconut milk, green onion, and a lime to make this recipe. Add a pinch of salt as needed, but I usually find this recipe does not need any additional salt.
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions.
Learn how to make Pumpkin Chicken Curry in four easy steps.
- Vegetables: Add coconut oil to a large skillet over medium heat, allowing the oil to melt and coat the pan. Add bell pepper and green beans, tossing to coat in the oil. Saute, stirring on occasion, for approximately five minutes. Deglaze the pan with splashes of water as needed.
- Chicken + aromatics: Add chicken. Cook for approximately three minutes, turning pieces on occasion. Add ginger and garlic. Stir constantly for 1-2 minutes or until the garlic becomes fragrant and begins to brown.
- Pumpkin curry sauce: Add red curry paste and cook for approximately one minute, stirring constantly, until fragrant. Then add pumpkin and coconut milk and bring to a simmer.
- Green Onion: Add sliced green onion and allow to simmer for five minutes. Serve warm over basmati rice with lime juice to taste. Enjoy!
Expert Tips
Make amazing Pumpkin Chicken Curry on the first try with these expert tips.
Prep the ingredients first.
I often like to prep as I go, but this recipe moves quickly once you start. I recommend having all the ingredients chopped, measured out, and ready to go before you turn on the burner.
Swap vegetables as needed.
I made this recipe with red bell pepper and green beans. You can substitute or add Asian vegetables like bok choy or traditional American vegetables like mushrooms, asparagus, or zucchini. I recommend keeping one red bell pepper if possible for the best taste.
Recipe FAQ's
Here I answered some frequently asked questions about this Pumpkin Chicken Curry. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Pumpkin and squash are popular ingredients in Thai cooking. The most common type of "pumpkin" used is a Kabocha squash, also known as a Japanese Pumpkin.
Red curry is typically served with pumpkin and I have not tried this recipe with a different type. I suspect it would taste great with Japanese golden curry powder or paste but am unsure about green curry paste. Please let us know in the comments if you try a different variety!
Related easy curry recipes to consider...
Looking for more easy curry recipes like this Pumpkin Curry with chicken? Check these out:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comment field below. Thank you!
📖 Recipe
Chicken Pumpkin Curry
Ingredients
- 1 tablespoon coconut oil
- 2 handfuls green beans , trimmed and cut into 1 inch pieces
- 1 large red bell pepper , sliced thinly and halved
- 1 pound chicken breast or tenders , cut into bite-size pieces
- 3 cloves garlic , minced
- 1 thumb-sized piece of ginger , peeled and minced
- 2 ½ tablespoons red curry paste
- 1 16-ounce can pumpkin puree or another variety of smashed or pureed pumpkin (see notes)
- 1 16-ounce can full fat coconut milk
- 1 bunch green onions , green stalks cut into 1 cm pieces
- 3 cups cooked basmati rice
- 1 lime , cut into wedges
Instructions
- Vegetables: Add coconut oil to a large skillet over medium heat, allowing the oil to melt and coat the pan. Add bell pepper and green beans, tossing to coat in the oil. Saute, stirring on occasion, for approximately five minutes. Deglaze the pan with splashes of water as needed.
- Chicken + aromatics: Add chicken. Cook for approximately three minutes, turning pieces on occasion. Add ginger and garlic. Stir constantly for 1-2 minutes or until the garlic becomes fragrant and begins to brown.
- Pumpkin curry sauce: Add red curry paste and cook for approximately one minute, stirring constantly, until fragrant. Then add pumpkin and coconut milk and bring to a simmer.
- Green Onion: Add sliced green onion and allow to simmer for five minutes. Serve warm over basmati rice with lime juice to taste. Enjoy!
Gina says
I made this with chickpeas last night and it was great! The leftovers were even better. To make up for the lost flavor from the switch, I added salt and white pepper to taste. And a little extra garlic powder.
Jamie says
Great tips -- I'll have to try this myself!
MJ says
I love savory pumpkin recipes and this was a hit with me and my roommates! We'll probably make this all year around, even when it's not pumpkin season. Thank you for this creative and easy recipe!